This Crispy Mushroom and Tofu Sisig is a delicious meat-free twist on a classic sizzling favorite.
Mushroom and Tofu Sisig, Minus the Pork
If you’re craving the bold, tangy flavors of Filipino sisig but want a plant-based option, this Crispy Tofu Sisig is a great choice. It uses crispy tofu and mushrooms for texture and flavor, combined with soy sauce, calamansi, and mayo to bring that familiar balance of savory, creamy, and slightly tangy notes. It’s a simple way to enjoy the classic flavors without using pork.
Why I Keep Coming Back to This Mushroom and Tofu Sisig
I first discovered this recipe online and decided to try it out for myself. Since then, I’ve tweaked it a bit to match my taste, and it’s become a regular in our kitchen. I’ve shared it with a few people who usually expect the traditional pork version, and they were pleasantly surprised by how satisfying and flavorful this plant-based alternative is. It’s a dish that feels approachable for anyone new to vegetarian cooking or just looking for something simple and tasty.
Traditionally, sisig is served on a sizzling plate, but I like to keep things simple without the extra fuss. This version is just as tasty without the need for special equipment or presentation. Whether you’re cooking for yourself or sharing with others, it’s a flavorful and comforting dish that shows you don’t need meat to enjoy the spirit of sisig.
But What is Sisig?
Sisig is a traditional Filipino dish originally from Pampanga. It typically features chopped pork parts, including the head and ears, seasoned with calamansi, soy sauce, onions, and chili peppers. Often served sizzling, sisig is famous for its savory, tangy, and spicy flavor profile. The modern version was popularized in the 1970s by Aling Lucing and has since become a beloved comfort food in Filipino cuisine. While pork sisig is the traditional choice, this plant-based version made with crispy tofu provides a healthier alternative without sacrificing flavor.
Why You’ll Love This Mushroom and Tofu Sisig
- Good texture and flavor. The tofu turns out crisp, and the mushrooms add a bit of depth. The sauce ties everything together with a savory and slightly tangy finish.
- No pork, but still satisfying. This version keeps the essence of sisig while being lighter. It’s simple, flavorful, and doesn’t feel like something’s missing.
- Easy to make. The ingredients are straightforward, and the steps aren’t complicated. Perfect for when you want something tasty without too much effort.
- Plant-based with balance. Tofu and mushrooms bring a bit of protein and fiber. They make the dish feel filling, but not heavy.
Ingredient Spotlight
Firm Tofu
This is the main protein in the dish. Firm tofu holds its shape when pan-fried and develops a golden, crispy exterior. It’s rich in plant-based protein, calcium, iron, and magnesium. It soaks up the sisig sauce well and replaces pork in a lighter, healthier way.
Mushrooms
Mushrooms add a nice bit of texture and earthiness to the dish. They’re low in calories and a good source of B vitamins like riboflavin and niacin. Some types also provide vitamin D when exposed to sunlight or UV light. They make the meal a little more satisfying without adding much heaviness.
Garlic and Onions (Red and White)
This classic combo builds the foundation of flavor in Mushroom and Tofu Sisig. Garlic adds aroma and depth, while red onions bring a hint of sweetness and color. White onions, on the other hand, offer a sharper, cleaner taste. Using both types of onions creates a nice balance and adds more complexity to the dish.
Green Chilies and Bell Pepper
Green chilies add a gentle heat that gives the dish a bit of warmth without being too spicy. Bell peppers offer a hint of sweetness, some light crunch, and a bit of color. Together, they balance out the salty sauce and make the dish feel more rounded.
Soy Sauce and Liquid Seasoning
Soy sauce gives the dish its main salty base and helps bring all the flavors together. Liquid seasoning, like Knorr or Maggi, adds a deeper flavor that works well with the tofu and mushrooms. I usually go with Knorr because it has a more balanced taste that complements the dish nicely.
Kewpie Mayo, Calamansi Juice, and Sugar
Kewpie mayo adds a creamy texture with a slight tang. It’s made with egg yolks and rice vinegar, which gives it a bit more depth than regular mayo. Calamansi juice brings in a light citrusy acidity that balances out the creaminess, while a little sugar helps round out the sharp edges of the sauce.
Butter
Butter is used to sauté the aromatics and to finish the dish. It gives a smooth texture and helps everything come together.
Ready to cook? Here’s everything you’ll need and how to make it.
Filipino Crispy Tofu Sisig with Mushroom
Equipment
- Cutting Board
- Knife
- Frying Pan or Skillet
- Cooking Spatula
- Measuring Spoons
Ingredients
- 300g firm tofu
- 150g mushrooms
- 3 cloves garlic minced
- 1 medium red onion chopped
- 1 medium white onion chopped
- 2 long green chilies sliced
- 1 small bell pepper diced
- 2 tbsp soy sauce
- 2 tbsp liquid seasoning
- 2 tbsp Kewpie mayo or regular mayonnaise
- 1 tsp sugar
- 2 tbsp calamansi juice
- ½ tsp black pepper
- 1 tbsp butter
Instructions
- Cut tofu into small cubes and pat dry. Pan-fry in oil until golden brown and crispy. Set aside.
- In the same pan, stir-fry the mushrooms until they soften and develop a slight crisp. Set aside.
- In a pan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add red and white onions, then cook until slightly softened but still crunchy. Toss in green chilies and bell pepper.
- Pour in soy sauce, liquid seasoning, sugar, and black pepper. Stir well to combine flavors.
- Toss the fried tofu and cooked mushrooms into the pan, ensuring they’re evenly coated in the sauce.
- Lower the heat and mix in Kewpie mayo and calamansi juice. Stir until well incorporated.
- Transfer to a sizzling plate or a serving dish and enjoy immediately!
Notes & Tips
- Press or freeze tofu for extra crispiness. To start, press your tofu for at least 20 minutes to remove excess moisture. Alternatively, freezing and then thawing it gives the tofu a firmer, meatier texture that crisps up nicely once cooked.
- Don’t overcrowd the pan. For even browning, cook the tofu in batches if needed. Giving each piece enough space allows it to sear properly instead of steaming.
- Coat with cornstarch before frying. Before cooking, lightly toss tofu in cornstarch. This simple step adds a light, crunchy coating that holds up well in the pan or air fryer.
- Heat your oil properly. Make sure the oil is hot enough (about 350°F or shimmering) before adding tofu. This helps seal in the moisture quickly and gives you that golden, crispy finish.
- Kewpie mayo tip. I prefer using Kewpie mayonnaise because of its slightly richer taste and creamier texture. However, regular mayo works just fine. If you want a closer match, try mixing regular mayo with a little rice vinegar and a pinch of sugar.
- Taste and adjust the calamansi juice. Finally, adjust the calamansi juice to your liking. Adding a little more can brighten the dish and cut through the richness.
Storage & Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pan over medium heat for the best texture. You can also microwave it, but the tofu may lose some crispiness.
Tofu-tally Your Turn
Tried this recipe? I’d really love to hear how it turned out for you, and feel free to leave a comment or tag me on Instagram @barelysalted so I can see your take 🙂
If you’re in the mood for more tofu recipes, my Mapo Tofu with Ground Pork is a solid next pick. It’s spicy, savory, and the kind of dish that warms you up from the inside out.
Kitchen + Stereo
Do you dance while you cook? I do, especially when the music has a lowkey charm like Anna by APO Hiking Society. It’s calm, a little romantic, and somehow makes cooking feel slower in the best way.
Love,
Jezelle
Leave a Reply